Christmas Pudding for an inner warmth

Hi R

 

 While we'll most likely be sweltering  in Sydney, attempting to keep cool by eating outdoors, your guests in Milwaukee, will be enjoying the contrast of the indoor warmth and camaraderie with the snowy outdoors.  To many, Christmas is a time for honouring tradition, but in a culinary sense, many here are abandoning the traditional fare for cooler options such as cold turkey and seafood. 

 

One dish, however, remains popular and will often sit side by side with our iconic pavlova.  We enjoyed one such plum pud, a little early, cooked to perfection by my friend, Mary,  Queen of Desserts.  Much tradition and folklore is attached to the Christmas pudding. Traditionally each member of the family takes a turn stirring the mixture in a clockwise direction, making a secret wish as they go. Many people also bake lucky treats into their puddings. The pudding was usually made up to a year ahead, left to mature,  then heated up on Christmas Day and brought to the table flaming with warm brandy and decorated with holly. it can be accompanied by custard  ice-cream but it can also be served with cream, and brandy butter or hard sauce.

Forgive the straying from http://fitinyourjeanscuisine.blogspot.com  - just eat a small portion if you can!

Clara





Here it is, the real thing - moist and fruity,
with a brandy haze!
This recipe is based on Margaret Fulton's rich Christmas pudding in the Margaret Fulton Cookbook, which was my 'bible' as a new cook in the 60's.
The fruit needs to be soaked overnight in brandy or rum.
Serves 8
Prep time 40 mins, cook 6 hrs

• 250 gm each raisins, sultanas and currants
• 100 gm candied orange, finely chopped
• 200 ml rum or brandy
• 250 gm butter, plus extra for greasing
• 275 gm (1¼ cups) firmly packed brown sugar
• 1 orange and 1 lemon, finely grated rind only
• 4 eggs, lightly whisked
• 150 gm (1 cup) plain flour
• ½ tsp each salt, mixed spice, nutmeg, ginger, cinnamon and bicarbonate of soda
• 60 gm (½ cup) almond meal
• 140 gm (2 cups) fresh breadcrumbs

Combine dried fruit and candied orange in a bowl, scatter with rum or brandy, cover and stand overnight.

Using an electric mixer, beat together butter, sugar and rinds until pale and fluffy, then slowly beat in egg. Sieve together flour, salt, spices and bi-carb soda. Add to mixture in batches, alternating with soaked fruit mixture and almond meal. Stir through breadcrumbs.

Brush a 1.8 litre-capacity pudding bowl with butter, line the base with a circle of baking paper and dust with flour. Pour pudding mixture into bowl and top with another circle of baking paper. Cover with two layers of foil and tie with string.

Place pudding into a large saucepan with a wire rack or tea towel lining the base. Fill with enough water to come halfway up the side of the bowl. Cover and simmer for 6 hours, topping up water when necessary. Pudding may be made ahead and cooled in bowl. Reheat in a large saucepan of simmering water for 2½ hours. Serve with custard, icecream or cream.